Preparation:
Cook shell macaroni according to package directions. Drain and set aside. For
filling, combine spinach,
feta, ricotta, 3 Tbsp. walnuts, egg white, salt, cinnamon and pepper. Stir to
mix. Set aside. For sauce,
in medium saucepan, combine undrained tomatoes, tomato paste, mint, water,
sugar, and garlic
powder. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes
or until slightly thickened.
Stuff each shell with 2 Tbsp. filling. Place in ungreased 2-qt. square
baking dish. Spoon sauce over
shells. Sprinkle with remaining nuts. Bake, covered, in a 350 F. oven for
25 mintues. Sprinkle with
mozzarella cheese. Bake, uncovered, for 2 to 3 minutes more. |
